Japanese Grilling
Precision Tools for Japanese Grilling
Japanese grilling is all about balance, control, and respect for ingredients. Tools like a yakitori or konro grill provide focused heat that brings out natural flavor while creating a clean, even char. The accessories paired with tabletop grills are designed with the same attention to detail. High-quality sauce brushes, stainless containers for tare, resting trays and durable skewers all work together to support an organized workflow and a more deliberate style of cooking. These pieces help create a grilling experience that feels calm, purposeful and deeply satisfying.
Japanese Grilling Accessories That Improve Your Workflow
Every tool in our grilling collection has a clear role. The compact charcoal grills hold steady heat for clean, even searing. Bamboo skewers stand up to repeated use while keeping ingredients aligned and easy to turn. Sauce brushes deliver a smooth, even coat without overwhelming delicate items. Stainless steel resting trays and containers help you keep ingredients staged and ready. Together, these pieces create a setup that feels efficient and enjoyable to cook with.
Explore our Japanese BBQ Tools
If you are ready to bring Japanese grilling into your kitchen, this collection gives you everything you need to get started. Choose the grill and accessories that match your style and create a station built for precision and ease. Visit the Japanese Grilling collection and find the tools that will inspire your next meal.
Frequently Asked Questions
What is a Japanese grill called?
A Japanese table top grill is most commonly called a konro grill. These compact charcoal grills are designed for countertop or tabletop use and are ideal for yakitori, seafood and small-format grilling.
Are Konro grills worth it?
Many cooks find konro grills well worth the investment because they hold intense, consistent heat and create a clean, focused cooking environment. They are especially valued for the flavor and texture produced when using high-quality charcoal.
What kind of knife does a Japanese chef use?
Japanese chefs typically use a gyuto or chef’s knife for general prep, along with a nakiri for vegetables and a honesuki for meat. These Japanese knives offer the precision and versatility needed for the expressive style of Japanese cooking.